Directions

1. Prepare brine, in a large bowl, ¼ cup of sea salt in a liter of water. Let the pork chops sit in it for 3 to 4 hours.

2. Remove and place on paper towel to remove any excess water. Cut the excess meat off the bone as shown.

3. Pat some olive oil and it is ready to be grilled for a bit.

4. To prepare the pie. Spread a pastry sheet over the pie pot as shown, add a layer of stuffing’s and lay the 2 pork chop and top up the remaining stuffing. Now cover over the pot with a pastry sheet and seal the edges. Paint on some egg wash, as this helps to brown it up.

COOKING

1. Pan fry the potatoes slices, carrot slices, chopped garlic soften them a little till they are tender on the frying pan.

2. Now add the ground pork mix and stir, add black pepper, white pepper, cut celery, a little Worcestershire sauce and a little corn starch water and cook it down/brown it. This is the stuffing for the pie. Remove keep aside.

3. Grill the pork chops on direct heat. We want to sear it a bit. Remove.

4. Place the pie pot over indirect heat and let it cook. Remove when pie crust is golden brown.